A more simple version of an already wonderful recipe. Sweet and spicy blended together for a fast and tasty snack! I recommend serving this with a red chili Asian dipping sauce. Yum! Also note that if you want a less spicy version, feel free to seed your jalapeno, choose to omit the jalapeno or curry powder, or both.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Yield:
24 wontons
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the cream cheese, cranberry sauce, curry powder, and jalapeno peppers in a bowl until slightly lumpy. Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs.

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  • Heat oil in a large skillet to 375 degrees F (190 degrees C).

  • Cook the wontons a few at a time in the hot oil until golden brown, about 3 minutes. Drain on a paper towel-lined plate. Sprinkle with green onions to serve.

Nutrition Facts

386 calories; protein 8.1g 16% DV; carbohydrates 46.4g 15% DV; fat 18.7g 29% DV; cholesterol 26.6mg 9% DV; sodium 435.9mg 17% DV. Full Nutrition
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